Spicy Chicken Kebabs with a Peanut Sauce

This was one of my favorite starters before our house became a nut-free zone. I often used it as a main course too, served with some rice and a salad and maybe some prawn crackers. It’s a recipe that takes a bit of work, but the result is so worth it!



  • A packet of traditional bamboo skewers (you won’t need the whole pack!), or metal skewers if you prefer, about 2-3 per person for a starter
  • a grill or barbeque



  • The ingredients come in two parts, the meat bit, and the sauce. We’ll do the meat first…


  • 450g of chicken meat, either breast or thighs. The flavour of the thighs is probably better, but the breast is much quicker to use
  • 1 clove of garlic, crushed
  • 1/2 a red chilli, deseeded and finely chopped
  • 1-inch piece of ginger, grated
  • 10g of really finely chopped shallot
  • 4 tbsp. light soy sauce
  • juice of 2 limes
  • 1 teaspoon of roasted and ground coriander seeds.
  • 1/2 tsp brown sugar
  • 1 tbsp. of vegetable oil


  •  Cut up the chicken into bite-sized pieces
  • Put all the rest of the ingredients into a glass bowl and marinade the chicken for as long as you can, overnight if possible( especially if you’re using chicken thighs)
  • Then make the peanut sauce (see below)


  • 1 hour before cooking, put the bamboo skewers to soak in cold water ( it stops them burning under the grill), and remove the chicken from the fridge to come to room temperature
  • Thread the chicken evenly onto the skewers and place under a pre-heated grill at a distance of about 4 inches.
  • grill for about 10 mins, turning frequently and basting with the remaining marinade, until cooked through, and caramelized at the edges
  • Serve with the peanut sauce, on a bed of mixed leaves, and with some basmati rice.




  • grinder, or a plastic bag and a rolling pin
  • Baking tray
  • saucepan



2 tblsp oil

2 cloves of garlic, crushed

1 oz shallots finely chopped

2 tblsp dark brown sugar

4oz peanuts in their skins

1/2 tsp chilli powder

salt and pepper

juice of 1 lime

15fl oz water



Put the peanuts on a grill pan and roast under a high grill until well toasted. You will need to stand over them and make sure they don’t burn. Give the grill pan a shake every few minutes to move them around so that they toast evenly.

Remove the nuts from the grill and allow to cool so that you can handle them comfortably.

To remove the skins, pick up a small handful and rub them between your hands. The skins will flake off easily.

Continue until all the skins are removed.

Place in a grinder and process to a fine powder, or put them into a plastic bag and crush with a rolling pin until finely processed.

Fry the garlic and shallots in the oil over a medium heat, allow them to go a gentle golden colour

Add the water, chilli powder, sugar and ground peanuts

Stir well and allow to come to the boil. Reduce the heat and simmer gently for 15-20 minutes or until the sauce has reduced and thickened. It should only be the consistency of double cream. Stir occasionally.

Taste for seasoning, and add salt and pepper as needed

Beat in the lime juice and check the seasoning again.

Serve drizzled over the kebabs


I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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